2 chicken breasts (4 slices)
4 tbsp. olive oil
4 tbsp. butter
2 shallots, chopped
2 garlic cloves, chopped
1/2 c. sun dried tomatoes
1/2 c. cooking sherry
1 c. beef broth
Flour, salt & pepper

Season chicken and dredge in flour. Saute in butter and oil. Add other ingredients and pour over chicken. If sauce is thin, mix a little sauce with some cornstarch and add to pan. Cook 10-15 minutes.